There’s no reason to have a chip on your shoulder about cooking with recipes like these, Chef! This party platter-inspired dinner satisfies with every scoop of a golden pita chip into the homemade paprika sauce. Sided with a refreshing crispy chickpea, cucumber, coriander & baby tomato salad. Time to dip in and dine!
Mediterranean Chickpeas & Pita Chips
Mediterranean Chickpeas & Pita Chips
with a paprika sauce & baby tomatoes
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Almond Milk
- Baby Tomatoes
- Chickpeas
- Cucumber
- Fresh Coriander
- NOMU Moroccan Rub
- Paprika Seasoning
- Pita Bread
- Pita Breads
- Pitted Kalamata Olives
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
CRISPY CHICKPEAS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. In the final 1-2 minutes, sprinkle over the NOMU rub and fry until fragrant. Remove from the pan and season.
PITA PREP
Cut the pita in half lengthways. Cut open the pita pockets, and then into small triangles. Coat in oil and some seasoning.
SALSA
In a bowl, combine the crispy chickpeas, the spring onion whites, the chopped olives, the diced cucumbers, the chopped tomatoes, the chopped coriander, a drizzle of olive oil, and seasoning.
PITA CHIPS
Place a pan over medium-high heat. Once hot, arrange the pita triangles in a single layer and toast them until crispy, about 1-2 minutes on each side.
PAPRIKA SAUCE
Return the pan, wiped down, to medium heat. Add the almond milk, 2 tbsp of water and the paprika seasoning. Mix and simmer until thickening, 4-5 minutes. Remove from the heat, season, and loosen with warm water if it’s too thick.
DINNER IS READY
Make a bed of the pita chips, drizzle over the paprika sauce, scatter over the salsa, and garnish with the spring onion greens. Dig in, Chef!
Chickpeas - 120g
NOMU Moroccan Rub - 5ml
Pita Bread - 1
Spring Onion - 1
Pitted Kalamata Olives - 30g
Cucumber - 50g
Baby Tomatoes - 80g
Fresh Coriander - 3g
Almond Milk - 100ml
Paprika Seasoning - 20ml
CRISPY CHICKPEAS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 10-12 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. In the final 1-2 minutes, sprinkle over the NOMU rub and fry until fragrant. Remove from the pan and season.
PITA PREP
Cut the pita in half lengthways. Cut open the pita pockets, and then into small triangles. Coat in oil and some seasoning.
SALSA
In a bowl, combine the crispy chickpeas, the spring onion whites, the chopped olives, the diced cucumbers, the chopped tomatoes, the chopped coriander, a drizzle of olive oil, and seasoning.
PITA CHIPS
Place a pan over medium-high heat. Once hot, arrange the pita triangles in a single layer and toast them until crispy, about 1-2 minutes on each side.
PAPRIKA SAUCE
Return the pan, wiped down, to medium heat. Add the almond milk, 4 tbsp of water and the paprika seasoning. Mix and simmer until thickening, 4-5 minutes. Remove from the heat, season, and loosen with warm water if it’s too thick.
DINNER IS READY
Make a bed of the pita chips, drizzle over the paprika sauce, scatter over the salsa, and garnish with the spring onion greens. Dig in, Chef!
Chickpeas - 240g
NOMU Moroccan Rub - 10ml
Pita Breads - 2
Spring Onion - 1
Pitted Kalamata Olives - 60g
Cucumber - 100g
Baby Tomatoes - 160g
Fresh Coriander - 5g
Almond Milk - 200ml
Paprika Seasoning - 40ml
CRISPY CHICKPEAS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. In the final 1-2 minutes, sprinkle over the NOMU rub and fry until fragrant. Remove from the pan and season.
PITA PREP
Cut the pita in half lengthways. Cut open the pita pockets, and then into small triangles. Coat in oil and some seasoning.
SALSA
In a bowl, combine the crispy chickpeas, the spring onion whites, the chopped olives, the diced cucumbers, the chopped tomatoes, the chopped coriander, a drizzle of olive oil, and seasoning.
PITA CHIPS
Place a pan over medium-high heat. Once hot, arrange the pita triangles in a single layer and toast them until crispy, about 1-2 minutes on each side.
PAPRIKA SAUCE
Return the pan, wiped down, to medium heat. Add the almond milk, 6 tbsp of water and the paprika seasoning. Mix and simmer until thickening, 5-8 minutes. Remove from the heat, season, and loosen with warm water if it’s too thick.
DINNER IS READY
Make a bed of the pita chips, drizzle over the paprika sauce, scatter over the salsa, and garnish with the spring onion greens. Dig in, Chef!
Chickpeas - 360g
NOMU Moroccan Rub - 15ml
Pita Breads - 3
Spring Onions - 2
Pitted Kalamata Olives - 90g
Cucumber - 150g
Baby Tomatoes - 240g
Fresh Coriander - 8g
Almond Milk - 300ml
Paprika Seasoning - 60ml
CRISPY CHICKPEAS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. In the final 1-2 minutes, sprinkle over the NOMU rub and fry until fragrant. Remove from the pan and season.
PITA PREP
Cut the pita in half lengthways. Cut open the pita pockets, and then into small triangles. Coat in oil and some seasoning.
SALSA
In a bowl, combine the crispy chickpeas, the spring onion whites, the chopped olives, the diced cucumbers, the chopped tomatoes, the chopped coriander, a drizzle of olive oil, and seasoning.
PITA CHIPS
Place a pan over medium-high heat. Once hot, arrange the pita triangles in a single layer and toast them until crispy, about 1-2 minutes on each side.
PAPRIKA SAUCE
Return the pan, wiped down, to medium heat. Add the almond milk, 8 tbsp of water and the paprika seasoning. Mix and simmer until thickening, 5-8 minutes. Remove from the heat, season, and loosen with warm water if it’s too thick.
DINNER IS READY
Make a bed of the pita chips, drizzle over the paprika sauce, scatter over the salsa, and garnish with the spring onion greens. Dig in, Chef!
Chickpeas - 480g
NOMU Moroccan Rub - 20ml
Pita Breads - 4
Spring Onions - 2
Pitted Kalamata Olives - 120g
Cucumber - 200g
Baby Tomatoes - 320g
Fresh Coriander - 10g
Almond Milk - 400ml
Paprika Seasoning - 80ml
Woolies Products in this dish
